INGREDIENTS

1. 1 (3 lb)roasting chickens, cut into 4 pieces
2. 2ouncesbutter
3. 12smallshallots
4. 4ouncesbacon, sliced
5. 2tablespoonsplain flour
6. 4ouncesbutton mushrooms
7. 16smallnew potatoes
8. 1/4pintdry white wine
9. 1/4pintchicken stock
10. 1bouquet garni
11. salt and pepper
12. 1tablespoonfresh parsley, chopped
13. 4slicesbread, fried and cut into croutons

DIRECTIONS

1. Melt the butter in a deep pan and fry thechicken pieces until brown all over 5 minutes.
2. Remove from the pan and drain.
3. Add the onions and bacon to the pan and fry till the onion is just soft.
4. Add the flour and cook out for 2 minutes Add the mushrooms, wine, stock, and bouquet garni, bring to the boil to make the sauce, season with salt and pepper.
5. Replace the chicken and simmer covered for 20 mins, add the potatoes and cook till chicken and potatoes are done, 20 minutes.
6. Discard the bouquet garni and serve with the croutons of bread and boiled green beans. Wonderful.

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